Loaded Up Pretzel Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm., Divide dough into fourths; shape each portion into a 6-in. roll. Cut rolls into 1/2-in. slices; roll each into a 10-in. rope. Shape into a pretzel; place 2 in. apart on greased baking sheets., In a small bowl, combine almonds and sugar. In another bowl, whisk egg and water. Brush each cookie with egg wash: sprinkle with almond mixture. Bake at 400° for 8-10 minutes or until firm. Cool for 1 minute before removing to wire racks.

Steps:

• Preheat oven to 350. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients. Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheet. Bake 12-14 minutes or until golden brown. Remove from pans to wire rack to cool.

Steps:

• Preheat oven to 350.
• In a large bowl, cream butter and sugars until light and fluffy.
• Beat in eggs and vanilla.
• In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually beat into creamed mixture. Stir in remaining ingredients.
• Shape 1/4 cupfuls of dough into balls and place 3 inches apart on ungreased baking sheets.
• Bake 12 to 14 minutes or until golden brown. Remove from pans to wire racks to cool.